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Do you find that seeing dissected skulls aids in understanding proper stun placement in livestock?

Do you find that seeing dissected skulls aids in understanding proper stun placement in livestock?

Please provide your honest feedback on how the meat lab functioned this semester. What aspects did you enjoy, and what areas do you feel could be improved? Additionally, is there any topic or product you wish we had covered during the course? (All answers will receive an extra 5 points) 

Which sausage is an example of a cooked–smoked product?

At what age must SRMs (Specified Risk Materials) such as vertebrae and head tissues be condemned?

What is the number one cause of poor captive bolt stunning in cattle?

Which of the following are signs of a properly stunned animal (insensible) regardless of stunning method? (Select all that apply)

Which sausage is an example of a cooked–smoked product?

Which of the following is the recommended sign for determining return to sensibility for regulatory purposes in a stunned animal?

What is the number one cause of poor captive bolt stunning in cattle?